Award highlights include 1st place in La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs (VIC), 1 & 2^nd places in Thierry Marx Career Development Award, 10 medals at Australian Culinary Challenge, alumni wins at SA Awards for Excellence, and 6^th place worldwide in Coupe du Monde de la Pâtisserie finals at France, Lyon.

Le Cordon Bleu Australia students and staff were thrilled to meet culinary legends throughout the year, and notably, enjoyed visits from legendary chefs Marco Pierre White, Joan Roca, and Peter Gilmore.

Adelaide Institute

SA Premier, The Hon. Steven Marshall MP opened Le Cordon Bleu Adelaide's Career Expo with record student and industry partner attendance. Four Alumni businesses honoured at SA Awards for Excellence: Steven Lee (Best Asian Restaurant), Emily Raven (Best Café Dining), Connie Ying (Best Beer Café/ Wine Bar) and Wei Hsien Liao (Best Restaurant).

Brisbane Institute

Le Cordon Bleu Brisbane’s first cohort graduated from its world-class culinary arts programmes with award winning  alumni Lyn Fidler receiving extensive local publicity on her future plans. Le Cordon Bleu Brisbane unveiled a $3.7 million upgrade to its facilities, including new state-of-the-art commercial kitchens to provide the best quality training for graduates entering Queensland’s thriving hospitality industry.

 

Melbourne Institute

Legendary chef Marco Pierre White created a whirlwind of excitement during a visit to Le Cordon Bleu Melbourne. Student Marco Wong won first place in La Chaîne des Rôtisseurs Jeunes Chefs Rôtisseurs state competition (VIC). Melbourne students took 1^st& 2^nd place  in 2019 Shared Tables Thierry Marx Career Development Award.

Sydney Institute

Karen Doyle (Programme Manager NSW) was appointed National President of Australian Culinary Federation - and is the first female to hold the title. Le Cordon Bleu Sydney won 10 medals at 2019 Australian Culinary Challenge. Hatted chef Peter Gilmore delighted students with a visit to Le Cordon Bleu Sydney.

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